Enjoying Food Culture
Many associate gluten free with a very complicated and unpleasant diet. In fact, all fresh foods – as they grow naturally, except for some grains –, are actually naturally free of gluten!
Unfortunately, 90 % of all processed foods in cans, bottles, glas jars, bags, cartons or plastic cups, are not. Background knowledge is key to performance. The Gluten Free Academy is standing for transforming the challenge into a major step of thoughtful, creative and visionary baking and cooking, a mindbreaking path to a new, young food culture.
Why does it matter?
We are dealing with a huge crowd of guests, family and friends who are suffering from different types of food sensitivies: gluten, dairy, eggs, nuts, soy and many others. The growing numbers are heading towards 20 % of the population. Food distress is the result of nature going rampant about what has been done to it with monocultures, herbicides, genetic manipulation and many more.
Make a Memory
A considerate, innovative chef, hotel, or restaurant will always be remembered. Knowledge and great skills will be highly appreciated! You are facing three different groups, who need to rely on you.
CELIAC DISEASE: One out of 100 people has celiac disease. A genetic mutation causes them to suffer severely, from head to toe, from anything that contains even the slightest trace of gluten.
I was a child with undiagnosed celiac. That's why children and their health are a major concern for me. For them and their parents, I don't get tired to always create new delights so that the impact of what it meant to live gluten free only a few years ago, doesn't hit present and future generations.
My goal is for them to come to a natural distinction between healthy and unhealthy food versus "I am ill and can't have what all my friends have".
GLUTEN SENSITIVITY: The second group that matters to any type of hospitailty management is NCGS – non celiac gluten sensitivity. It affects 20 to 30 percent of the population throughout the world. That means: Two to three out of ten customers who walk through your door, are affected.
It is much more prevalent than celiac. 95 % of either group are not aware of what their symptoms are about and in how many ways their health is at stake. That is going to change fundamentally throughout the upcoming years – it started already. Both of the above are often related to at least one other food sensitivity, dairy being the most common.
WHEAT ALLERGY: The third version ist different and comparable to an allergy against i.e. nuts, pollen, or shellfish. The reaction is more immediate (and can be life threatening). But other gluten containing grains like rye, barley or spelt are most likely tolerated (different from the groups obove!).
You will cover all of the three by always avoiding ANY gluten in your designated GF kitchen area.
Contact us for further information!